Tag Archives: Carrots

Colourful Quinoa Salad

23 Jun
Salad with quinoa, cucumber, tomato, carrots and green onion.

Salad with quinoa, cucumber, tomato, carrots and green onion.

  • 1 cup quinoa, cook as instructed
  • juice of 1 lime
  • 2 spring onions, finely chopped
  • 2 tbsps extra virgin olive oil
  • 1 cup english cucumber, finely chopped
  • 1 carrot, grated
  • 1 small tomato, finely chopped
  • sea salt and freshly ground pepper to taste
Uncooked quinoa.

Uncooked quinoa.

Finely chopped english cucumber, tomatoes and green onions; and a carrot.

Finely chopped english cucumber, tomatoes and green onions; and a carrot.

1. For a warm salad, combine all the ingredients immediately after the quinoa is finished cooking. Enjoy!

2. For a cold salad, allow the quinoa to cool before combining all the ingredients and chill for at least an 1 hour in the fridge.


Chicken Salad Rolls

29 Apr
Freshly made salad rolls with chicken, basil, carrots and cucumbers.

Freshly made salad rolls with chicken, basil, carrots and cucumbers.

Salad rolls are traditionally served cool and hence ideal for summer time. They are also light, refreshing and healthy.

  • rice paper, about 15 sheets
  • (rice) vermicelli noodles, boiled as instructed and then thoroughly rinsed with cold water, drain well
  • 1lb ground chicken*
  • 2 to 3 cloves garlic, finely chopped
  • a few tbsps soy sauce
  • 1 tbsps honey
  • 2 tbsps oil
  • one small onion, finely chopped
  • one carrot, cut into match sticks
  • cucumber (same amount as carrots), cut into match sticks
  • juice of half a lime
  • sea salt
  • freshly ground pepper
  • a few fresh basil leaves

*Instead of chicken, try grilled shrimp or thinly sliced bbq beef or pork. For a vegetarian style salad roll, visit Frugal Feeding.

Rice paper.

Rice paper.

1. In a bowl, combine carrots, cucumber and lime juice. Add a sprinkle of sea salt. Allow mixture to marinate for 15 to 20 minutes.

Cucumbers and carrots with lime juice and sea salt.

Cucumbers and carrots with lime juice and sea salt.

2. In a wok on high heat, add in oil, garlic and onions. Cook until onions are soft, then add in chicken.

3. Use a wooden spoon to break up the ground chicken as much as possible. If chicken appears dry, add a splash of water.

4. When the chicken is almost done, season with honey, ground pepper and soy.

5. Choose a shallow dish with sides that is  large enough to fit the rice paper. (A pie plate works nicely.)

6. Fill dish halfway with hot water.  TIP: have a kettle of just boiled water ready on the side and once the water in the dish begins to cool, top up with more kettle water.

7. Gently place one rice paper sheet into water. The rice paper will soften in a few seconds. Once this is achieved, remove from the water and onto a plate or cutting board.

Rice paper with vermicelli noodles.

Rice paper with vermicelli noodles.

Rice paper with vermicelli, chicken, carrots and cucumbers.

Rice paper with vermicelli, chicken, basil, carrots and cucumbers.

8. Add a small handful of vermicelli noodles, a scoop of the ground chicken and a few of the marinated carrots and cucumber. Place the filling a little off center.

9. Tear a few pieces of basil leave and add to the filling.

Rolling the rice rolls.

Rolling the rice rolls.

10. Begin by rolling the portion of the rice paper nearest the filling. Roll about halfway and then fold the sides inward towards the center. Finish rolling. The rice paper is naturally sticky so it will seal itself.

11.  The first salad roll is finished. Repeat steps 7 to 9 to make the remaining rolls.

12. Chill salad rolls in the fridge before serving. Store in an airtight contain so that the rice paper does not dry out.

Assembling the salad rolls is very simple but a little time consuming. This task may be fun for kids.

Corn Soup

18 Sep

Corn soup.

The following soup recipe makes 4 to 6 servings.

  • three ears of corn, husked and slice off the kernels, save the core
  • 1 onion, diced
  • 1 carrot, diced
  • 1 russet potato, peeled and diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • about 2 cups of chicken broth*
  • about 2 cups of water
  • about 1 cup of skim milk
  • 2 sprigs of onion, diced
  • 1 tsp paprika
  • 2 bay leaves
  • freshly ground pepper, sea salt

1. Heat on high a large deep pot.

2. To the pot, add in oil, butter, onions and carrot. Cook on medium heat until onions are soft (about 5 minutes).

Onions and carrots sauteing.

3. Add in corn kernels, garlic, salt, pepper, paprika and bay leaf. Thoroughly mix and turn the heat back to high.

Spices added to the vegetables.

4. Add enough chicken broth such that all the vegetables are cover.

5. Add in an equal amount of water and the corn cores.

6. Bring to a boil.

Soup simmering with potatoes.

7. Turn down to a simmer and add in the potatoes.

8. Cook covered until potatoes and carrots are soft (about 20 to 25 minutes).

9. Remove the corn cores.

10. Remove the pot from the burner. Using a potato masher, roughly mash the soup. This will give the soup a thicker, creamier consistency.

After adding in the milk and green onions, return to burner.

11. Add in the milk and green onions. Return to the burner.

12. Once the soup is hot again, serve immediately.

*make the soup vegetarian friendly by substituting the chicken broth with vegetable stock or water.

Udon Noodles with Chicken and Vegetables

1 May

Udon noodles with chicken, carrots, green peppers, shitake mushrooms and onions.

  • 3 packs (200g each) of fresh udon noodles, boil the noodles so they are loose; thoroughly drain
  • 1 chicken breast, cut into bite-size pieces (Make it vegetarian by substituting the chicken with some firm tofu or scrambled eggs.)
  • 1 tbsp cornstarch
  • 3 cloves garlic, minced
  • 1 small onion, sliced
  • 1 carrot, sliced
  • 1 green pepper, sliced
  • 3 sprigs of green onion, coarsely chopped
  • 5 dried shitake mushrooms, soaked in 2 cups of water for 3 to 5 hours
  • 2 tbsps honey
  • 3 to 4 tbsps soy sauce
  • juice of lemon
  • 2 tbsps oil (e.g vegetable oil or canola oil, extra virgin olive oil)
  • 1 tbsp of sesame oil
  • sea salt and pepper

Feel free to use different types of vegetables such as baby corn, green beans, broccoli, asparagus, cremini mushrooms, shredded cabbage, zucchini, bean sprouts, etc.

Udon noodles, carrot, green onions, lemon, onion and green pepper.

Five dried shitake mushrooms soaking in water for 3 hours.

In a bowl, season the chicken with salt and pepper. Mix in the cornstarch and a couple tablespoons of water. Combine well. Also, slice the mushrooms and save the water from which the mushrooms were soaking in.

Stir fried chicken, green peppers, carrots, mushrooms and onions.

Heat a wok on high. Add in the garlic, onion and chicken.  Add a couple tablespoons of the mushroom water. Once the chicken is almost cooked, add in the carrots, mushrooms and honey. Sprinkle the contents in the wok with a tiny bit of salt and pepper. Add another couple of tablespoons of the mushroom water.  Cook until the carrots become slightly soft, then add in the green peppers and green onions. Add in half the amount of lemon juice. Cook for a couple of minutes.

Udon noodles with chicken and vegetables.

Then add in the udon noodles and soy sauce.  Mix well. If the noodles seem dry, add in a couple more tablespoons of the mushroom water. Add in the remainder of the lemon juice and sesame oil. Combine well. Once the noodles are piping hot, you are done. Serve immediately.

For other noodle recipes, see Oriental Style Noodle Soup, Rice Noodles with Coconut Peanut SauceChicken Curry Noodle Soup and Chicken Stir Fry with Egg Noodles.

Pan-fried Oriental Style Chicken Patties

7 Feb

Pan-fried oriental-style chicken patties.

  • 1lb extra lean ground chicken
  • 1 carrot, coarsely grated
  • 3 sprigs green onion, chopped
  • 5 dried shitake mushrooms, soaked in 2 cups water for 3 to 4 hours, once finished soaking, squeeze out liquid in the mushrooms and finely chop
  • 1 tbsp ginger, minced
  • 3 cloves garlic, mined
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp sugar
  • 4 tbsps soy sauce
  • 3 tbsps extra virgin olive oil

In a bowl, combine all the ingredients except the olive oil.  Mix well. Form chicken mixture into rounds with diameter 2 inches and thickness 1/2 inch.

Heat a pan on high. Add in the oil, then chicken patties. Cook until golden brown on one side  (about 2 minutes), then flip the rounds over. Using the back of a spatula, flatten the patties so that they are about 1/4 inch thick. Flattening the patties will reduce the cooking time.  Turn down heat to medium and cook until done (about 5 minutes).  Serve immediately.

Garlic Oregano Dip

16 Jan

Sliced carrots served with a homemade creamy garlic oregano dip.

The following recipe makes approximately one cup of dip.

  • 1 oregano sprig, remove leaves from stem, discard stem
  • 3/4 cup Balkan style yogurt
  • 3 tbsps freshly grated parmesan cheese
  • 2 gloves garlic, peeled, finely chopped
  • 4 tbsps extra virgin olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp lemon juice
  • sea salt

Sprinkle a bit of salt over the garlic. With the flat part of a knife, grind against the salt and garlic. The salt acts as an abrasive and helps release the juices in the garlic and turns the garlic into a paste consistency.  Add the garlic paste and lemon juice into a mixing bowl. Mix well with a whisk or fork. Add in the olive oil and grated parmesan. Whisk well. Add in the yogurt and oregano leaves. Combine well.  Serve immediately with fresh crispy vegetables such as carrots, broccoli, cauliflower, peppers, cucumbers and/or zucchini.

Pickled Vegetables

27 Dec

Now that the holiday dinner meals are over, you might be noticing a surplus of vegetables in your fridge. Pickling is a simple and delicious way to keep your veggies from spoiling and turn them into an instant healthy homemade snack.

A jar of pickled vegetables.

  • one eggplant, right before using cut the eggplant into large chunks
  • 1 cup baby carrots
  • 1 cup dried persian shallots, soak in water for about one day until the shallots have re-hydrated, then drain all the liquid
  • 1 cup cauliflower cut into bite size pieces
  • 1 tsp each of salt, pepper, cinnamon, turmeric and cumin
  • 1L red or white vinegar
  • one sterilized glass jar (1L) to store pickled vegetables

Of course, other combinations of vegetables are also possible.

Before starting, it is important to use only sterilized (or at the very least, thoroughly cleaned) kitchen supplies.  This provides a longer shelf life for the pickled vegetables.

In a large pot on high heat, add in the carrots, shallots and spices. Mix well. Add enough vinegar to cover the vegetables. Bring the vinegar to a boil and then turn down to a simmer.

Carrots, Persian shallots with spices simmering in vinegar.

Once the carrots have begun to soften (about 5 minutes) add in the eggplant.  Add more vinegar such that the vegetables are completely covered. Cook for another 5 minutes and then add in the cauliflower. Again add more vinegar if needed. Cook for 5 more minutes or until the cauliflower is al-dente (try not to overcook the cauliflower because they taste better a little firm and crisp). Remove from heat and set aside to cool.

After the vegetables have finished cooking, set aside to cool.

Store vegetables and pickling juice in a jar at room temperature.  These pickled vegetables will be good for several months and are great as a quick healthy tangy snack and/or accompanied as a side with rice.

A huge thank you to Golnaz for sharing her family recipe with me.